GLAD® has revolutionised refuse bags with their ForceFlex™ Stretchable Strength® range. GLAD ForceFlex bags represent a new generation of garbage bags that boast Stretchable Strength technology. Its unique diamond-like material stretches around objects and awkward edges, preventing rips and tears caused by items such as pizza boxes, coat hangers, twigs and sharp objects, making them ideal for all types of garbage. The material is made from “smarter”, not thicker plastic. Now you can confidently fill your rubbish bin to the brim because GLAD ForceFlex is TEAR RESISTANT. So fill ’em, stretch ’em and stuff ’em with just about anything and…
This vegan take on the classic beef wellington is a great balance of sweet and earthy flavours, all rolled up in the comfort of golden puff pastry. Recipe…
A great way to use the hot coals of your braai while cooking your meat. You can also roast the cabbage in an oven set to 200˚C for 1 – 2 hours. Recipe and styling by Claire Ferrandi and Dashania Murugas Photograph by Dylan Swart
Make your spiced citrus crème caramel up to 2 days ahead. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
These soufflés are twice baked, unlike the traditional light and fluffy soufflé. Baking them twice means you can make them 2 days ahead of time and simply warm before serving as part of your Christmas spread. They do take some time to make, but are so worth it as something completely different and delicious on your table. Recipe and styling by Claire Ferrandi Photograph by Dylan Swart
Established in 1998, Le Morgan is the largest and most prestigious direct marketing organization of its kind in Southern Africa. For the past 20 years, Le Morgan Le…
We checked in with musician, celebrity chef and restaurateur J’Something at his Pretoria-based restaurant, Something’s Cooking by J’Something. MY NAME IS… Joao, which is Portuguese for John. Although it happens to be one of the most common names in Portugal, no one could pronounce it in South Africa; so I settled for J’Something. LOVE COOKING WITH… Fresh tomatoes. MY FAVOURITE CHEF AT THE MOMENT IS… David Chang, who founded the Momofuku restaurant group in the USA – I just love his approach to, and passion for, food. MY PERFECT DATE IS… When I take my wife, Coco, to Banchan…
This wine, for that dish So much wine, so little time. Here are some standout MCCs (and one Champagne) to try this December, paired with delicious recipes from…
You are invited to discover exciting new ways to create delicious plant-based recipes using Flora – just in time for a healthy festive season. Special guest Zintle Ntshikila will create, share and prepare her favourite plant-based recipes – and guests will be able to join in the preparation and meal creation. Three delicious dishes will provide you with the tools to enjoy a better-for-you holiday, the plant-based way. Join us, as we discover new ways to enjoy Flora, while preparing wonderful holiday recipes for the whole family, so everyone can #LIVEMORELIFE this festive season. DATE: Saturday 8 December LOCATION: PNP…
With an organic, raw approach and ever-evolving culinary style, Chef Alex Webber of Workshop 55 in Parktown North is dedicated to the creation of unique dishes that contribute…